CHRISTMAS EVE MENU

WARM BUFFET

Christmas Eve ruby borscht with dumplings

Delicate cream of porcini mushroom

Fish soup with dill aroma

Traditional carp fried to golden

Nile perch in beurre blanc butter sauce with shrimp and fresh coriander

Zander in leek sauce with white beans flavored with fresh thyme

Roasted salmon with apple and pear in pink pepper aroma

Homemade dumplings with cabbage and mushrooms garnished with onion

Regional dumplings with bryndza cheese and smoked sheep cheese

Sauerkraut with split peas and fresh marjoram

Łazanki pasta with cabbage and dried boletus

Potatoes with butter and dill

Gnocchi with forest mushrooms and fresh parsley

Roasted root vegetables with honey and rosemary

Red cabbage with dried plums stewed in red wine

Dried fruit compote

Coffee, tea, fruit juices, water

COLD BUFFET

Herring in cream with Granny Smith apple

Spinach roulade with smoked trout and Philadelphia cream cheese

Traditional vegetable salad with homemade mayonnaise

Salmon marinated in beets and dill on crispy lettuce

Lentil pâté with pickled mushrooms and tartar sauce

Homemade game pâté with cranberry and horseradish

Pearl barley salad with toasted nuts and pickled pumpkin with fresh coriander

Baked beetroot salad with goat cheese, figs and arugula, olive oil

Potato salad with smoked trout, capers, pickled onion and spring onion

Sauerkraut salad with carrot and apples

Broccoli with cherry tomatoes, nuts and garlic dip

Selection of blue and regional cheeses with fruit preserves

Selection of smoked fish

Selection of crispy salads with vinaigrette dressings

CHILDREN'S BUFFET

Pasta with roasted tomato sauce

White fish fillet in crispy breading

Creamy mashed potatoes

Carrot and orange salad

SWEET BUFFET

Poppy seed strudel gingerbread

Orange cheesecake

Traditional kutia with dried fruit and honey